It's unusual for a book on baking to do full justice to the whole, glorious range of the baker's art--from the robust and primitive physicality of bread-making, through exquisite cakes and biscuits, to the most rarefied patisserie
. Baking With Passion
is that book. Inspirational in the highest degree, it will send seasoned bakers back to the kitchen and embolden the most timid cook to start kneading. Dan Lepard is probably the hottest baker (figuratively speaking) in London, while Richard Whittington is busily establishing a reputation as one of the best cookery writers in the business. The fountainhead of their book is the London bakery Baker and Spice
, where Lepard is consultant baker. The productions of this business, which delight a growing and enthusiastic retail clientele and are also supplied to many of the top restaurants in the capital, have been skilfully reinterpreted for the domestic kitchen and the unprofessional baker. Everything here can and should be reproduced in the home.
This is not to say that the recipes are unchallenging. Baking, as embodied here, is perhaps the most demanding branch of cooking in what it asks of the cook's patience, commitment and willingness to meet the highest standards of integrity in technique and choice of ingredients. Once these are met, however, the rewards are stunning. Particular highlights among the breads include the San Francisco Sourdough, one of the greatest breads in the world; a Garlic Bread made with whole garlic cloves braised with balsamic vinegar and a perfect Focaccia. Among the varieties of cake, the exquisite Lemon, Apricot and Carrot recipes stand out. Pear Tarte Renversée (a form of Tatin), Pithiviers and a simple but sensationally good Croissant recipe are the highlights of the section dealing with patisserie. --Robin Davidson
--This text refers to an out of print or unavailable edition of this title.
About the Author
Dan Lepard has baked at some of London's hottest restaurants including Locanda Locatelli, Alastair Little, Zafferano, The Sugar Club and Mezzo, where he opened the bakery. Richard Whittington's previous books include the award-winning Keep it Simple with Alatair Little, Cutting Edge: a Cook's Californian Inspiration, Food of the Sun also with Alastair Little and Quaglino's: The Cookbook. He has written The Cookery Doctor column in the Daily Mail Weekend magazine for the past five years, and has a regular 5-page spot in Waitrose Food Illustrated magazine.